This 20 Good Habits checklist helps restaurant teams maintain high standards across front and back of house. It covers table setup, clean menus and glassware, outside seating, live plants and flowers, and product availability. Operational checks include clear kitchen pass, tidy staff areas, clean and stocked toilets, clutter-free bars and stations, full uniforms, clear fire exits, and a tidy staff room. Stock control and compliance are addressed through proper deliveries, weekly food and drink stocktakes, reasonable stockholding, due diligence records for open and close, CPL training above ninety five percent, working lightbulbs and essential equipment, logged maintenance issues, and placing water on tables when guests are seated.
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